Cooking equipment

Abstract

The invention relates to cooking equipment. The cooking equipment is characterized in that a cooking groove which is sunken downwards is formed in the top surface of a cooking bench; the cooking utensil comprises a cooking seat and a cooking cover. A cooking cavity is formed in the cooking seat, and the cooking cover covers the cooking seat; the combustor is arranged in the cooking groove and is arranged below the cooking seat; the sensor is arranged in the cooking cover, and the sensor can detect the water level in the cooking cavity; the sensor can be in signal connection with the combustor; wherein the sensor can emit a detection signal into the cooking cavity, and can judge the water level in the cooking cavity through the detection signal; the sensor can control the combustor to work according to the water level height in the cooking cavity; when the water level in the cooking cavity is lower than a preset value, the sensor can control the combustor to stop heating. According to the cooking equipment provided by the invention, the water level in the cooking cavity can be intelligently detected through the sensor, the on-off of the burner can be intelligently controlled, the condition that a pot is burnt out in the cooking seat is avoided, and the use experience of a user is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of household appliances, and in particular to a cooking device. Background Art

[0002] In daily life, people usually use a variety of cooking equipment to cook. With the improvement of people's living standards, people's performance requirements for cooking equipment are getting higher and higher.

[0003] In related cooking equipment, the cooking equipment usually includes a cooking utensil and a burner. The cooking utensil usually has a cooking cavity for placing food, and the burner is usually located directly below the cooking utensil to provide heat to the food in the cooking cavity, thereby achieving cooking.

[0004] In existing cooking devices, when users use cooking utensils to make soup, since the existing cooking devices cannot realize intelligent soup making and the soup making time is long, the user needs to supervise and control the temperature for a long time. Otherwise, the pot is likely to burn dry, resulting in cooking failure and posing a safety hazard to the user. Summary of the Invention

[0005] The object of the present invention is to provide a cooking device to optimize the structure of the cooking device in the related art, avoid the situation of the pot burning dry in the cooking cavity, and improve the user experience.

[0006] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0007] According to one aspect of the present invention, there is provided a cooking device, comprising: a stove, a top surface of which is provided with a downwardly recessed cooking groove; a cooking utensil, wherein the cooking utensil comprises a cooking base and a cooking cover, wherein the cooking base is mounted in the cooking groove; a cooking cavity is provided in the cooking base, and the cooking cover is provided above the cooking base; a burner, wherein the burner is provided in the cooking groove and arranged below the cooking base, and wherein the burner is capable of heating the bottom of the cooking cavity; a sensor, wherein the sensor is provided in the cooking cover, wherein the sensor is capable of detecting a water level in the cooking cavity, and wherein the sensor is capable of being signal-connected to the burner; wherein the sensor is capable of emitting a detection signal into the cooking cavity and of determining the water level in the cooking cavity by means of the detection signal; wherein the sensor is capable of controlling the operation of the burner according to the water level in the cooking cavity; and when the water level in the cooking cavity is lower than a preset value, the sensor is capable of controlling the burner to stop heating.

[0008] In some embodiments of the present application, a mounting cavity is provided in the cooking cover; the sensor is provided in the mounting cavity; an observation window is provided on the bottom wall of the mounting cavity, and the sensor can transmit the detection signal into the cooking cavity through the observation window.

[0009] In some embodiments of the present application, a handle is provided on the cooking cover; the handle is provided on the top of the cooking cover; and the mounting cavity is provided in the handle.

[0010] In some embodiments of the present application, the handle includes a grip portion and a connecting portion; the grip portion is arranged at the top of the connecting portion, and the grip portion is connected to the cooking cover through the connecting portion; the mounting cavity is provided in the grip portion; a connecting channel is provided in the connecting portion; the top end of the connecting channel is communicated with the mounting cavity, and the bottom end of the connecting channel is provided with the observation window; the sensor can transmit the detection signal to the cooking cavity through the connecting channel and the observation window in sequence.

[0011] In some embodiments of the present application, the cooking utensil further includes a receiving tray, which is mounted in the cooking groove; the receiving tray is recessed downwardly and provided with a receiving groove; the receiving groove is located below the cooking seat; and the receiving tray is located above the burner.

[0012] In some embodiments of the present application, a liquid receiving channel is formed between the inner peripheral wall of the receiving plate and the outer peripheral wall of the cooking seat, the upper end of the liquid receiving channel can be connected to the external space along the outer peripheral wall of the cooking seat, and the lower end of the liquid receiving channel can be connected to the receiving groove along the inner wall of the receiving plate.

[0013] In some embodiments of the present application, a heat conduction hole is provided on the receiving plate, and the heat conduction hole is provided directly above the burner; the heat of the burner can be transferred to the cooking base through the heat conduction hole.

[0014] In some embodiments of the present application, a retaining rib is provided on the receiving plate; the retaining rib extends upward from the circumference of the heat conduction hole; the retaining rib is annular, and the retaining rib is arranged around the circumference edge of the heat conduction hole.

[0015] In some embodiments of the present application, a temperature sensing module is provided on the peripheral side wall of the receiving tray, and the temperature sensing module is against the outer wall of the cooking seat. The temperature sensing module can detect the temperature inside the cooking seat.

[0016] In some embodiments of the present application, the burner includes a gas pipe and a heat conduction plate; the gas pipe extends into and is arranged in the cooking groove; the heat conduction plate is arranged above the gas pipe and below the cooking seat; when the gas in the gas pipe burns, it can heat the heat conduction plate and transfer the heat to the cooking rack through the heat conduction plate.

[0017] In some embodiments of the present application, the gas pipe is a single-tube structure; a gas hole is opened on the side wall of the gas pipe, and the gas pipe can heat the heat conducting plate through the gas hole; the gas pipe is arranged directly below the symmetry center of the heat conducting plate.

[0018] It can be seen from the above technical solutions that the embodiments of the present invention have at least the following advantages and positive effects:

[0019] The present invention provides a cooking device comprising a cooking trough provided on the top surface of a stovetop, a cooking base mounted within the trough, a cooking lid mounted on the cooking base, and a burner disposed within the cooking trough and below the cooking base. The burner heats the bottom of the cooking base, thereby cooking food within the cooking base. A sensor is provided on the cooking lid, located within the lid, and capable of detecting the water level within the cooking chamber. By placing the cooking lid on the lid, space utilization of the cooking lid is improved. The sensor is signal-connected to the burner and transmits a detection signal into the cooking chamber, which determines the water level within the cooking chamber. The sensor controls the operation of the burner based on the water level within the cooking chamber. When the water level within the cooking chamber falls below a preset value, the sensor controls the burner to stop heating. Furthermore, the sensor intelligently detects the water level within the cooking chamber and intelligently controls the on / off switching of the burner, thereby preventing the pot from drying out within the cooking chamber and improving the user experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 It is a structural schematic diagram of an embodiment of the cooking device provided by the present invention.

[0021] Figure 2 yes Figure 1 Exploded diagram of .

[0022] Figure 3 yes Figure 2 Exploded diagram of .

[0023] Figure 4 yes Figure 1 Schematic diagram of the cooking equipment.

[0024] Figure 5 yes Figure 4 Exploded diagram of .

[0025] Figure 6 yes Figure 2 Schematic diagram of the burner structure.

[0026] Figure 7 yes Figure 6 Exploded diagram of .

[0027] Figure 8 yes Figure 4 Front view of .

[0028] Figure 9 yes Figure 8 sectional view of .

[0029] Figure 10 yes Figure 9 Enlarged view of part A.

[0030] Figure 11 yes Figure 4 Schematic diagram of the cooking cover.

[0031] Figure 12 yes Figure 11 Exploded diagram of .

[0032] Figure 13 yes Figure 1 sectional view of .

[0033] Figure 14 yes Figure 13 Magnified view of part C.

[0034] Figure 15 yes Figure 4 Schematic diagram of the structure of the middle receiving plate.

[0035] Figure 16 yes Figure 15 Magnified view of part B.

[0036] Figure 17 yes Figure 1 Cross-sectional view from another direction.

[0037] Figure 18 yes Figure 17 Magnified view of part D.

[0038] The accompanying drawings are marked as follows: 1. stove; 11. panel; 12. cooking groove; 122. support groove; 13. knob; 2. cooking utensil; 21. cooking cavity; 22. cooking base; 221. support part; 222. heating part; 23. cooking cover; 3. burner; 31. gas pipe; 311. gas hole; 32. heat conduction plate; 4. sensor; 41. signal transmitting module; 42. signal receiving module; 43. power module; 5. handle; 51. handle part; 511. installation cavity; 512. first connecting hole; 513. cover body; 52. connecting part; 521. connecting channel; 522. second connecting hole; 523. observation window; 6. receiving tray; 61. receiving groove; 62. heat conduction hole; 63. retaining rib; 64. avoidance groove; 65. support rib; 7. temperature sensing module. DETAILED DESCRIPTION

[0039] Typical embodiments embodying the features and advantages of the present invention are described in detail in the following description. It should be understood that the present invention is capable of various variations in different embodiments without departing from the scope of the present invention, and that the descriptions and illustrations herein are intended to be illustrative rather than limiting.

[0040] In the description of the present application, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise" and the like to indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present application.

[0041] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of the technical features being referred to. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of the described features. Throughout the description of this application, "plurality" means two or more, unless otherwise specifically defined.

[0042] In the description of this application, it should be noted that, unless otherwise expressly specified or limited, the terms "mounted," "connected," and "connected" should be understood in a broad sense. For example, they can refer to fixed connections, detachable connections, or integral connections; mechanical connections or electrical connections; direct connections or indirect connections through an intermediate medium; and internal connections between two components. Those skilled in the art will understand the specific meanings of the above terms in this application based on the specific circumstances.

[0043] In existing cooking devices, when users use cooking utensils to make soup, since the existing cooking devices cannot realize intelligent soup making and the soup making time is long, the user needs to supervise and control the temperature for a long time. Otherwise, the pot is likely to burn dry, resulting in cooking failure and posing a safety hazard to the user.

[0044] For ease of description, when cooking using the above cooking settings, the direction close to the user is the front, the direction facing away from the user is the rear, the direction on the left side of the user is the left, and the direction on the right side of the user is the right.

[0045] Figure 1 It is a structural schematic diagram of an embodiment of the cooking device provided by the present invention. Figure 2 yes Figure 1Exploded diagram of . Figure 3 yes Figure 2 Exploded diagram of .

[0046] See also Figures 1 to 3 As shown, in some embodiments, the cooking device may include a stove top 1, and the top surface of the stove top 1 may be a horizontal surface. The top surface of the stove top 1 can stably place items.

[0047] In some embodiments, the top surface of the cooking device may be provided with a panel 11. The panel 11 may be arranged horizontally. Objects can be stably placed on the panel 11.

[0048] In some embodiments, the panel 11 may be made of glass, which has good heat resistance and shock resistance, is relatively easy to clean, and has good aesthetics.

[0049] It should be noted that, in other embodiments, the panel 11 may also be made of materials other than glass.

[0050] In some embodiments, a cooking groove 12 may be recessed downwardly on the top surface of the cooktop 1. The opening of the cooking groove 12 faces upward. A through hole (not shown) corresponding to the opening of the cooking groove 12 may be formed on the panel 11. The through hole allows the cooking groove 12 to communicate with the space above the cooktop 1.

[0051] Figure 4 yes Figure 1 Schematic diagram of the cooking equipment. Figure 5 yes Figure 4 Exploded diagram of .

[0052] See also Figures 1 to 5 As shown, in some embodiments, the cooking device may include a cooking utensil 2. The cooking utensil 2 may be mounted on the stove 1. The cooking utensil 2 may be mounted above the notch of the cooking slot 12.

[0053] In some embodiments, a cooking cavity 21 may be provided in the cooking appliance 2. The cooking cavity 21 can be used to place food to be cooked.

[0054] Figure 6 yes Figure 2 Schematic diagram of the structure of the burner 3. Figure 7 yes Figure 6 Exploded diagram of .

[0055] See also Figures 2 to 7 As shown, in some embodiments, the cooking device may include a burner 3. The burner 3 may be disposed within the cooktop 1. The burner 3 may be disposed within the cooking slot 12. The burner 3 may be disposed below the cooking vessel 2. The burner 3 can heat the bottom of the cooking vessel 2. The burner 3 can cook food within the cooking cavity 21.

[0056] See also Figures 6 and 7 As shown, in some embodiments, the burner 3 may include a gas pipe 31. The gas pipe 31 can be used to transport gas. The cooking appliance 2 is heated by the combustion of the gas in the gas pipe 31.

[0057] See also Figure 6 and Figure 7 As shown, in some embodiments, the gas pipe 31 can be a single-tube structure. One end of the gas pipe 31 can extend out of the cooking tank 12 to communicate with the external gas channel, while the other end of the gas pipe 31 can extend into the cooking tank 12. The gas is transported into the cooking tank 12 for combustion, thereby heating the cooking appliance 2.

[0058] It should be noted that, in some other embodiments, the gas pipe 31 may also adopt a double-tube structure or other structures.

[0059] In some embodiments, a gas hole 311 may be provided on the gas pipe 31. The gas hole 311 allows the gas in the gas pipe 31 to burn in the cooking tank 12 and transfer the heat of the combustion to the cooking appliance 2.

[0060] In some embodiments, there may be a plurality of gas holes 311. The plurality of gas holes 311 may be arranged at intervals on the gas pipe 31. The plurality of gas holes 311 may improve the combustion efficiency of the gas, so that the gas transported in the gas pipe 31 can be fully burned.

[0061] In some embodiments, the burner 3 may include a gas valve (not shown). The gas valve may be provided on the gas pipe 31. The gas valve may control the flow of gas in the gas pipe 31. The gas valve may control the amount of heat transferred from the burner 3 to the cooking appliance 2.

[0062] See also Figures 1 to 3 As shown, in some embodiments, the cooktop 1 may include a knob 13. The panel 11 may be provided with a rotation hole (not shown). The knob 13 may be installed in the rotation hole. The knob 13 may control the gas valve. The user can control the gas valve by rotating the knob 13 to open or close the gas pipe 31, thereby controlling the fire level of the gas pipe 31.

[0063] See also Figures 3 to 7 As shown, in some embodiments, the burner 3 may include a heat conducting plate 32. The heat conducting plate 32 may be located directly above the gas pipe 31. The heat conducting plate 32 allows the gas pipe 31 to provide heat to the heat conducting plate 32 when it burns. The heat conducting plate 32 may be located below the cooking vessel 2. Heat from the heat conducting plate 32 can be transferred to the bottom of the cooking vessel 2. The heat conducting plate 32 heats the bottom of the cooking vessel 2, thereby cooking the food on the cooking vessel 2.

[0064] It should be noted that the heat transfer plate 32 can transfer heat to the cooking utensil 2, thereby enabling the food on the cooking utensil 2 to be baked or stewed. The heat transfer plate 32 can evenly transfer heat to the cooking utensil 2. The heat transfer plate 32 can ensure that the food on the cooking utensil 2 is evenly heated.

[0065] It should also be noted that, in some other embodiments, the burner 3 can heat the bottom of the cooking utensil 2 in the form of a burner.

[0066] See also Figures 3 to 7 As shown, in some embodiments, the heat conducting plate 32 can be plate-shaped. The heat conducting plate 32 can be horizontally arranged directly above the gas pipe 31. The heat conducting plate 32 can be horizontally arranged below the cooking rack. The gas pipe 31 can be located directly below the symmetrical center of the heat conducting plate 32.

[0067] When the gas in the gas pipe 31 burns, the gas pipe 31 can evenly heat the heat conducting plate 32 , so that the heat on the heat conducting plate 32 can be evenly transferred to the bottom of the cooking utensil 2 , thereby achieving even heating of the food in the cooking cavity 21 .

[0068] See also Figures 1 to 7 As shown, in some embodiments, the cooking appliance 2 may include a cooking base 22. Food can be placed on the cooking base 22. The cooking base 22 can be mounted at the notch of the cooking slot 12.

[0069] In some embodiments, the cooking base 22 can be located directly above the burner 3. The burner 3 can heat the bottom of the cooking base 22. The cooking base 22 can also be located directly above the heat conducting plate 32. The gas pipe 31 and the heat conducting plate 32 can transfer heat to the bottom of the cooking base 22, thereby heating the food on the cooking base 22 and cooking the food in the cooking base 22.

[0070] In some embodiments, the cooking device 2 may include a cooking cover 23. The cooking cover 23 may be positioned over the cooking base 22. A cooking cavity 21 is formed between the cooking base 22 and the cooking cover 23. With the cooking cover 23 positioned over the cooking base 22, the heat transferred to the cooking base 22 can fully heat the food within the cooking cavity 21, thereby improving the heating efficiency of the cooking device.

[0071] Figure 8 yes Figure 4 Front view of . Figure 9 yes Figure 8 sectional view of . Figure 10 yes Figure 9 Enlarged view of part A.

[0072] See also Figures 1 to 10As shown, in some embodiments, the cooking appliance 2 may include a sensor 4. The sensor 4 may be disposed on the cooking appliance 2. The sensor 4 may also be disposed within the cooking cover 23. The sensor 4 may detect the water level within the cooking cavity 21. The sensor 4 may transmit a detection signal into the cooking cavity 21. The detection signal may be used to determine the water level within the cooking cavity 21.

[0073] See also Figure 9 and Figure 10 As shown, in some embodiments, the sensor 4 may include a signal transmitting module 41. The signal transmitting module 41 may transmit a detection signal into the cooking cavity 21.

[0074] In some embodiments, the sensor 4 may include a signal receiving module 42 . The signal receiving module 42 may receive a detection signal from the cooking cavity 21 .

[0075] Specifically, the signal transmitting module 41 transmits a detection signal into the cooking cavity 21. The detection signal is reflected back to the sensor 4 after encountering the water level in the cooking cavity 21. The signal receiving module 42 receives the detection signal reflected back from the cooking cavity 21. The detection signal received by the signal receiving module 42 can be used to determine the water level in the cooking cavity 21.

[0076] See also Figures 1 to 10 As shown, in some embodiments, sensor 4 can be connected to the burner 3 via a signal. Sensor 4 can control the burner 3 to start. Sensor 4 can control the burner 3 to stop. Sensor 4 can control the burner 3 to start based on the water level in the cooking cavity 21. Sensor 4 can control the burner 3 to start based on the water level in the cooking cavity 21. Sensor 4 can control the burner 3 to stop based on the water level in the cooking cavity 21.

[0077] When the water level in the cooking cavity 21 is lower than a preset value, the sensor 4 can control the burner 3 to stop heating the cooking cavity 21. The sensor 4 can intelligently detect the water level in the cooking cavity 21 and intelligently control the on / off of the burner 3 to avoid the situation of the pot drying up in the cooking base 22, thereby improving the user experience.

[0078] In some embodiments, the sensor 4 may be provided with a wireless transmitter module (not shown). The stove 1 may be provided with a wireless receiver module (not shown). The wireless transmitter module may transmit a wireless signal to the wireless receiver module. The wireless receiver module may control the burner 3 to start firing based on the wireless signal. The wireless receiver module may control the burner 3 to stop firing based on the wireless signal.

[0079] When the water level in the cooking cavity 21 is lower than the preset value, the wireless transmitting module can transmit a wireless signal to the wireless receiving module. After receiving the wireless signal, the wireless receiving module can control the burner 3 to stop firing, thereby avoiding the situation of the pot burning dry in the cooking seat 22 and improving the user experience.

[0080] In some embodiments, the sensor 4 may include a power module 43. The power module 43 may supply power to the signal transmitting module 41. The power module 43 may also supply power to the signal receiving module 42. The power module 43 may provide power to the signal transmitting module 41 and the signal receiving module 42 within the mounting cavity 511.

[0081] See also Figures 4 to 10 As shown, in some embodiments, a mounting cavity 511 may be provided in the cooking cover 23. The sensor 4 may be provided in the mounting cavity 511. The detection signal emitted by the sensor 4 may be transmitted to the cooking cavity 21 via the mounting cavity 511.

[0082] It should be noted that, in some other embodiments, the installation cavity 511 may also be provided in the cooking base 22 or on other structures.

[0083] See also Figure 10 As shown, in some embodiments, an observation window 523 may be provided on the bottom wall of the mounting cavity 511. The observation window 523 may be made of a transparent material. The observation window 523 may be arranged vertically opposite the sensor 4. The detection signal transmitted by the sensor 4 to the mounting cavity 511 may be transmitted through the observation window 523 into the cooking cavity 21.

[0084] Figure 11 yes Figure 4 Schematic diagram of the structure of the cooking cover 23. Figure 12 yes Figure 11 Exploded diagram of .

[0085] See also Figures 1 to 12 As shown, in some embodiments, the cooking cover 23 may be provided with a handle 5. The handle 5 may be provided on the top of the cooking cover 23. The handle 5 may be detachably provided on the top of the cooking cover 23. The user can use the handle 5 to cover the cooking cover 23 on top of the cooking base 22.

[0086] In some embodiments, a mounting cavity 511 may be provided in the handle 5. The sensor 4 may be provided in the handle 5. By providing the sensor 4 in the handle 5, the space in the handle 5 can be more reasonably utilized.

[0087] It should be noted that, in some other embodiments, the mounting cavity 511 may also be located at other positions of the cooking cover 23 .

[0088] See also Figure 11 and Figure 12As shown, in some embodiments, the handle 5 may include a grip portion 51. The handle 5 may include a connecting portion 52. The handle portion 51 is disposed on top of the connecting portion 52. The handle portion 51 is connected to the cooking cover 23 via the connecting portion 52. The user can place the cooking cover 23 on the cooking base 22 using the handle portion 51 and the connecting portion 52. The user can detach the cooking cover 23 from the cooking base 22 using the handle portion 51 and the connecting portion 52. The user can place food into the cooking cavity 21 using the handle portion 51 and the connecting portion 52.

[0089] In some embodiments, a mounting cavity 511 may be provided in the handle portion 51. The sensor 4 may be provided in the handle portion 51 to reasonably utilize the space in the handle portion 51.

[0090] In some embodiments, the connecting portion 52 may be provided with a connecting passage 521. The top of the connecting passage 521 may communicate with the mounting cavity 511. The bottom of the connecting portion 52 may be provided with an observation window 523. The sensor 4 can transmit a detection signal into the cooking cavity 21 sequentially through the connecting passage 521 and the observation window 523. The detection signal can then be transmitted back to the mounting cavity 511 through the cooking cavity 21, the observation window 523, and the connecting passage 521.

[0091] In some embodiments, a first connection hole 512 may be provided on the bottom wall of the handle portion 51. A second connection hole 522 may be provided on the top of the connection portion 52. The first connection hole 512 and the second connection hole 522 may be arranged vertically opposite each other. The first connection hole 512 and the second connection hole 522 connect the mounting cavity 511 and the connection channel 521.

[0092] It should be noted that, in some other embodiments, the handle portion 51 and the connecting portion 52 may also be integrally formed.

[0093] In some embodiments, a fixing portion may be provided on the cooking cover 23. The handle 5 may be detachably fixed to the cooking cover 23 via the fixing portion.

[0094] It should be noted that the fixing portion may adopt a bolt structure or other detachable fixing structure.

[0095] It should also be noted that, in some other embodiments, the handle 5 and the cooking cover 23 may be integrally formed.

[0096] See also Figure 12 As shown, in some embodiments, a cover 513 may be provided on the top of the handle portion 51. The cover 513 may be detachably provided on the top of the connecting portion 52. The user may remove the sensor 4 from the mounting cavity 511 through the cover 513 to facilitate maintenance and replacement of the sensor 4.

[0097] Figure 13 yes Figure 1sectional view of . Figure 14 yes Figure 13 Magnified view of part C.

[0098] See also Figures 1 to 14 As shown, in some embodiments, a support groove 122 may be provided at the opening of the cooking trough 12. The support groove 122 may be provided at the top of the cooking trough 12. The support groove 122 may be formed by radially outwardly extending the sidewalls of the top of the cooking trough 12. The support groove 122 may be annular and arranged around the peripheral edge of the top of the cooking trough 12. The support groove 122 may be connected to the cooking trough 12. The opening of the support groove 122 may be larger than the opening of the cooking trough 12. The cooking base 22 may be supported within the support groove 122. The peripheral edge of the bottom of the cooking base 22 may be supported on the bottom wall of the support groove 122, allowing the bottom surface of the cooking base 22 to be suspended within the cooking trough 12, facilitating heating of the bottom of the cooking base 22 by the burner 3. In addition, the sidewalls of the support groove 122 may limit the bottom edge of the cooking base 22, thereby improving the stability of the cooking base 22 during cooking.

[0099] In some embodiments, the cooking base 22 may include a support portion 221. The support portion 221 may be formed at the peripheral edge of the bottom of the cooking base 22. The support portion 221 may be annular. The support portion 221 may be arranged around the peripheral edge of the bottom of the cooking base 22. The support portion 221 may be supported on the bottom wall of the support groove 122, thereby supporting the cooking base 22 in a suspended manner above the cooking groove 12.

[0100] See also Figures 1 to 14 As shown, in some embodiments, the cooking base 22 may include a heating portion 222. The heating portion 222 may be provided at the bottom of the cooking base 22. The heating portion 222 may extend downwardly from the bottom surface of the cooking base 22. The support portion 221 may be arranged around the circumference of the heating portion 222. When the support portion 221 is supported on the bottom wall of the support groove 122, the heating portion 222 may be suspended above the burner 3. A cooking cavity 21 may be provided inside the heating portion 222, and food may be placed inside the heating portion 222. The heating portion 222 can shorten the distance between the cooking cavity 21 and the burner 3, thereby improving the efficiency of heat transfer between the burner 3 and the cooking cavity 21 and improving the cooking efficiency in the cooking cavity 21.

[0101] Figure 15 yes Figure 4 Schematic diagram of the structure of the middle receiving plate 6. Figure 16 yes Figure 15 Magnified view of part B.

[0102] See also Figures 4 to 16As shown, in some embodiments, the cooking device may include a receiving tray 6. The receiving tray 6 may have a downwardly recessed receiving groove 61. The receiving tray 6 may be positioned below the cooking base 22. The receiving groove 61 may be disposed below the cooking base 22. During cooking on the cooking base 22, liquid overflowing from the cooking base 22 can flow into the receiving groove 61, preventing the overflowing liquid from flowing onto the burner 3.

[0103] In some embodiments, a receiving tray 6 can be positioned above the burner 3. The receiving tray 6 can also be positioned above the heat conducting plate 32. Heat from the burner 3 can be transferred upward through the receiving tray 6 to the cooking base 22, thereby cooking the food within the cooking cavity 21. During this heat transfer process, the heat conducting plate 32 can dry out the liquid within the receiving tank 61, eliminating the need to pour out the liquid.

[0104] In some embodiments, support ribs 65 may be provided at the top edge of the receiving tray 6. The support ribs 65 may be formed by extending outward from the top edge of the receiving tray 6. The support ribs 65 may be annular. The support ribs 65 are arranged around the top edge of the receiving tray 6. The support ribs 65 may be supported on the bottom wall of the support groove 122, thereby allowing the receiving tray 6 to be suspended above the burner 3.

[0105] In some embodiments, the support portion 221 can be supported above the support rib 65, so that the cooking base 22 can be suspended above the receiving plate 6, so that the heating portion 222 of the cooking base 22 can be suspended and extended into the receiving groove 61, and thus the heat of the burner 3 can be transferred to the heating portion 222 through the receiving groove 61 of the receiving plate 6.

[0106] See also Figure 14 As shown, in some embodiments, a liquid receiving channel (not shown) can be formed between the inner peripheral wall of the receiving tray 6 and the outer peripheral wall of the cooking base 22. The upper end of the liquid receiving channel can communicate with the top space of the stove top 1 along the outer peripheral wall of the cooking base 22. The lower end of the liquid receiving channel can communicate with the receiving groove 61 along the inner wall of the receiving tray 6.

[0107] During cooking in the cooking apparatus 2, if liquid overflows from the top of the cooking base 22, the liquid can flow along the outer wall of the cooking base 22 into the liquid receiving channel. The liquid flowing into the liquid receiving channel can flow along the inner wall of the receiving pan 6 into the receiving groove 61. The liquid receiving channel prevents overflowing liquid from flowing onto the stove top 1 during cooking.

[0108] In some embodiments, the liquid receiving passage may include a first gap (not shown). The first gap may be formed between the peripheral edge of the bottom of the cooking base 22 and the sidewalls of the support groove 122. The first gap may be annular. The first gap may be arranged around the peripheral edge of the bottom of the cooking base 22. The first gap may communicate with the space at the top of the stove top 1. During cooking on the cooking base 22, if the liquid in the cooking cavity 21 overflows due to heat, the overflowing liquid may flow along the outer peripheral wall of the cooking base 22 into the first gap.

[0109] In some embodiments, the liquid receiving channel may include a second gap (not shown). The second gap is formed between the support portion 221 and the support rib 65. When the support portion 221 is supported on the support rib 65, the first gap can communicate with the receiving groove 61 through the second gap. The first gap and the second gap are connected. Liquid overflowing from the cooking base 22 can flow into the receiving groove 61 along the first and second gaps.

[0110] In some embodiments, multiple second gaps may be provided. These multiple second gaps may be arranged around the support portion 221 and the support ribs 65. Liquid overflowing from the cooking base 22 can flow through the first gap and the multiple second gaps into the receiving groove 61. These multiple second gaps allow liquid to pass through simultaneously, thereby improving the efficiency of liquid flow through the second gaps.

[0111] In some embodiments, the liquid receiving passage may include a third gap (not shown). The third gap is formed between the outer wall of the heating portion 222 and the inner wall of the receiving groove 61. The third gap may be annular. The third gap is arranged around the outer wall of the heating portion 222. The upper end of the third gap is connected to the second gap. The lower end of the third gap is connected to the receiving groove 61.

[0112] During the cooking process on the cooking base 22, when the liquid in the cooking cavity 21 overflows due to heat, the liquid overflowing from the cooking base 22 can flow into the receiving groove 61 along the outer wall of the cooking base 22 through the first gap, the second gap and the third gap in sequence. The liquid in the receiving groove 61 can be heated by the burner 3 and evaporated into steam. The steam in the receiving groove 61 can be released into the external air through the third gap, the second gap and the first gap in sequence, thereby preventing the liquid overflowing during the cooking process from flowing onto the stove 1.

[0113] See also Figure 14 As shown, in some embodiments, the receiving tray 6 may be provided with a relief groove 64. The relief groove 64 may be formed by extending the top sidewall of the receiving groove 61 away from the heating portion 222. The relief groove 64 is annular. The relief groove 64 is arranged around the top circumference of the heating portion 222. The upper end of the relief groove 64 is connected to the second gap. The lower end of the relief groove 64 is connected to the third gap.

[0114] During the cooking process on the cooking base 22, when the liquid in the cooking cavity 21 overflows due to heat, the liquid overflowing from the cooking base 22 can flow into the receiving groove 61 along the outer wall of the cooking base 22 through the first gap, the second gap, the avoidance groove 64 and the third gap in sequence, thereby preventing the overflowing liquid during the cooking process from flowing onto the stove 1.

[0115] See also Figure 15 and Figure 16 As shown, in some embodiments, the receiving tray 6 may be provided with a heat conduction hole 62. The heat conduction hole 62 may be provided on the bottom wall of the receiving groove 61. The heat conduction hole 62 may be located directly above the heat conduction plate 32. The heat from the gas pipe 31 can be fully transferred to the cooking base 22 through the heat conduction hole 62, thereby cooking the food on the cooking base 22.

[0116] In some embodiments, multiple heat conduction holes 62 may be provided. The multiple heat conduction holes 62 may be spaced apart. The multiple heat conduction holes 62 may be located directly above the heat conduction plate 32 . The multiple heat conduction holes 62 can fully transfer heat from the gas pipe 31 to the cooking base 22 .

[0117] In some embodiments, the heat conducting plate 32 can be disposed near the lower surface of the receiving tray 6. The heat generated by the combustion of the gas pipe 31 can be more fully transferred to the heating portion 222 of the cooking base 22 through the heat conducting holes 62 via the heat conducting plate 32, thereby improving the cooking efficiency of the cooking device.

[0118] See also Figure 15 and Figure 16 As shown, in some embodiments, the receiving tray 6 may be provided with retaining ribs 63. The retaining ribs 63 may extend upward from the periphery of the heat conducting hole 62. The retaining ribs 63 may be annular. The retaining ribs 63 may be arranged around the periphery of the heat conducting hole 62. The retaining ribs 63 prevent liquid flowing into the receiving groove 61 from leaking from the heat conducting hole 62 to the gas pipe 31.

[0119] Figure 17 yes Figure 1 Cross-sectional view from another direction. Figure 18 yes Figure 17 Magnified view of part D.

[0120] See also Figure 17 and Figure 18 As shown, in some embodiments, the cooking device may be provided with a temperature sensing module 7. The temperature sensing module 7 may be provided on the peripheral side wall of the receiving tray 6. The temperature sensing module 7 may abut against the outer wall of the cooking base 22. The temperature sensing module 7 may detect the temperature inside the cooking base 22.

[0121] In some embodiments, the temperature sensing module 7 can be electrically connected to the burner 3. The temperature sensing module 7 can detect the temperature inside the cooking base 22. The user can adjust the power of the burner 3 based on the temperature detected by the temperature sensing module 7 to achieve the desired temperature inside the cooking base 22, thereby improving the intelligent cooking experience.

[0122] In some embodiments, the temperature sensing module 7 can be disposed within the cooking tank 12. The top probe of the temperature sensing module 7 can sealably penetrate the bottom of the tank, where the avoidance groove 64 is located. The temperature sensing module 7 can extend into the avoidance groove 64 and abut against the outer wall of the cooking base 22. The temperature sensing module 7 can fully utilize the space within the avoidance groove 64.

[0123] It can be seen from the above technical solutions that the embodiments of the present invention have at least the following advantages and positive effects:

[0124] The present invention provides a cooking device. A cooking trough 12 is provided on the top surface of a stovetop 1. A cooking base 22 is mounted within the trough 12. A cooking lid 23 is mounted on the cooking base 22. A burner 3 is disposed within the cooking trough 12 and below the cooking base 22. The burner 3 heats the bottom of the cooking base 22, thereby cooking the food within the cooking base 22. A sensor 4 is provided on the cooking lid 23. Sensor 4 is disposed within the cooking lid 23 and is capable of detecting the water level within the cooking cavity 21. By placing the cooking lid 23 above the cooking lid 23, space utilization within the cooking cavity 21 is improved. Sensor 4 is signal-connected to the burner 3. Sensor 4 emits a detection signal into the cooking cavity 21 and uses the detection signal to determine the water level within the cooking cavity 21. Sensor 4 controls the operation of the burner 3 based on the water level within the cooking cavity 21. When the water level within the cooking cavity 21 falls below a preset value, sensor 4 controls the burner 3 to stop heating. The sensor 4 can intelligently detect the water level in the cooking cavity 21, thereby intelligently controlling the on / off fire of the burner 3, thereby avoiding the situation of the pot being burnt dry in the cooking base 22 and improving the user experience.

[0125] While the present invention has been described with reference to several exemplary embodiments, it should be understood that the terms used are intended to be illustrative and exemplary rather than restrictive. Since the present invention can be embodied in many forms without departing from the spirit or essence of the invention, it should be understood that the above-described embodiments are not limited to any of the foregoing details, but should be interpreted broadly within the spirit and scope of the appended claims. All changes and modifications that fall within the scope of the claims or their equivalents are intended to be covered by the appended claims.

Claims

1. A cooking device, characterized in that: include: A stove, wherein a downwardly recessed cooking groove is provided on the top surface of the stove; A cooking utensil comprising a cooking base and a cooking cover, wherein the cooking base is mounted in the cooking trough; a cooking cavity is provided in the cooking base, and the cooking cover is disposed above the cooking base; a burner, the burner being provided in the cooking groove and arranged below the cooking base, the burner being capable of heating the bottom of the cooking cavity; A sensor is provided in the cooking cover, the sensor being capable of detecting the water level in the cooking cavity; the sensor being capable of being connected to the burner signal; Wherein, the sensor is capable of transmitting a detection signal into the cooking cavity and is capable of determining the water level in the cooking cavity through the detection signal; The sensor can control the operation of the burner according to the water level in the cooking cavity; when the water level in the cooking cavity is lower than a preset value, the sensor can control the burner to stop heating.

2. The cooking device according to claim 1, wherein The cooking cover is provided with a mounting cavity; the sensor is arranged in the mounting cavity; An observation window is provided on the bottom wall of the installation cavity, and the sensor can transmit the detection signal into the cooking cavity through the observation window.

3. The cooking device according to claim 2, characterized in that The cooking cover is provided with a handle; the handle is provided on the top of the cooking cover; The mounting cavity is provided in the handle.

4. The cooking device according to claim 3, characterized in that The handle includes a handle portion and a connecting portion; the handle portion is provided on the top of the connecting portion, and the handle portion is connected to the cooking cover through the connecting portion; The mounting cavity is provided in the handle portion; a connecting channel is provided in the connecting portion; the top end of the connecting channel is connected to the mounting cavity, and the bottom end of the connecting channel is provided with the observation window; The sensor can transmit the detection signal into the cooking cavity through the connecting channel and the observation window in sequence.

5. The cooking device according to claim 1, wherein The cooking utensil further comprises a receiving tray, which is mounted in the cooking groove; the receiving tray is concavely provided with a receiving groove; The receiving groove is provided below the cooking seat; The receiving tray is arranged above the burner.

6. The cooking device according to claim 5, characterized in that A liquid receiving channel is formed between the inner peripheral wall of the receiving tray and the outer peripheral wall of the cooking seat, the upper end of the liquid receiving channel can be connected to the external space along the outer peripheral wall of the cooking seat, and the lower end of the liquid receiving channel can be connected to the receiving groove along the inner wall of the receiving tray.

7. The cooking device according to claim 5, characterized in that The receiving plate is provided with a heat conducting hole, and the heat conducting hole is arranged directly above the burner; The heat of the burner can be transferred to the cooking base through the heat conducting holes.

8. The cooking device according to claim 7, characterized in that The receiving plate is provided with a retaining rib, and the retaining rib is extended upward from the peripheral side of the heat conducting hole; The retaining rib is annular and is arranged around the peripheral edge of the heat conducting hole.

9. The cooking device according to claim 5, characterized in that A temperature sensing module is provided on the peripheral side wall of the receiving tray, and the temperature sensing module is against the outer wall of the cooking seat. The temperature sensing module can detect the temperature inside the cooking seat.

10. The cooking device according to claim 1, wherein The burner includes a gas pipe and a heat conducting plate; the gas pipe extends into the cooking groove; the heat conducting plate is arranged above the gas pipe and below the cooking base; When the gas in the gas pipe burns, it can heat the heat conducting plate and transfer the heat to the cooking rack through the heat conducting plate.

11. The cooking device according to claim 10, characterized in that The gas pipe is a single-tube structure; A gas hole is opened on the side wall of the gas pipe, and the gas pipe can heat the heat conducting plate through the gas hole; The gas pipe is arranged directly below the symmetrical center of the heat conducting plate.

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